Frog Legs


Frog Legs that are marinated, lightly breaded, fried to a golden brown and drizzled with a delicious sauce. Do they taste like chicken as you have always heard? To me they don’t. My opinion is the little calf muscle is a very mild taste and the upper thigh reminds me of a mild fish taste. It wasn’t fishy tasting but if you like a mild tasting fish you will probably like Frog Legs.







In a gallon size ziploc bag add the

soy sauce, honey, garlic and ginger.



Zip the bag closed and squeeze

the ingredients until combined.



Add the frog legs, squeezing out all the air

that you can, then zip the bag closed. Turn

to coat all of the frog legs with the marinade.

Let marinade in the refrigerator

for 1 hour, turning frequently.



Drain the frog legs into a small

saucepan, reserving the marinade.


Heat oil in a large, deep pan

over medium high heat. While the oil is

getting hot proceed to the next step.



Toss the frog legs into the cornstarch.



Salt and pepper to taste.



Once the oil is hot, add the frog legs and

fry until golden brown and crispy. This

will take about 2 minutes on each side.

Place the crispy frog legs onto a plate

covered with a paper towel.



While the frog legs are cooking, bring

the marinade to a simmer. Simmer for

3 minutes and set aside.



Place the frog legs onto a serving plate,

drizzle the marinade over the frog

legs, garnish with green onion

and serve immediately.


Frog Legs

  • Difficulty: Easy/Intermediate
  • Print



  • 3 Tbsp. soy sauce
  • 3 Tbsp. honey
  • 1 clove garlic, minced
  • 1 pinch ground ginger
  • 1# frog legs
  • salt to taste
  • pepper to taste
  • 1/2 cup cornstarch (more if needed)
  • vegetable oil to fill your pan about 2″ deep
  • 1 green onion, sliced thinly


  1. In a gallon size Ziploc bag add the soy sauce, honey, garlic and ginger.
  2. Zip the bag closed and sqeeze the ingredients until combined.
  3. Add the frog legs to the bag trying to sqeeze out all of the air then zipping closed.
  4. Marinate in the refrigerator for one hour, tuning the bag over frequently.
  5. Drain the marinade into a small saucepan, reserving the marinade and set aside.
  6. Heat the oil in a large deep pan over medium high heat.
  7. While the oil heats up, toss the frog legs into the cornstarch covering them completely. Salt and pepper them to taste.
  8. Once the oil is hot, add the frog legs one at a time, cooking until brown and crispy on the bottom. This will take about 2 minutes. Turn the legs over and cook until the other side is golden brown too, for about 2 more minutes. Drain the frog legs on a plate covered with a paper towel.
  9. While the frog legs are cooking, bring the reserved marinade to a simmer. Simmer for 3 minutes and set aside.
  10. Place the frog legs onto a serving plate and drizzle with the marinade then serve.


Categories: Sauces, Seafood


  1. I lived in Florida for 36 years (ages 6 – 42 [1949 to 1985]), and frog’s legs were not unheard of. My mother was a very good, but not terribly adventurous cook . . . but we DID have frog legs on occasion. So I guess they weren’t that unusual. I don’t recall what they tasted like, but I probably didn’t particularly like the concept.

    I would probably try them again, but not by my own instigation.

    Virtual hugs,


  2. Yes, I had them in France, they taste like chicken.
    But I wouldn’t eat them anymore, after we had to dissect frogs at medical school, in order to study how the nerves made the legs twitch even after they were cut through. With escargots/snails I wouldn’t have that problem, though I find them quite cute.

    • They are cute…lol I thought they tasted like a mild fish but mine had been frozen. Fresh would be better. I try them different ways and with the sauce has been the best way so far.

  3. I am sorry, but it is not customary in Poland to eat frogs. You don’t eat worms, hamsters, dogs, cats … Every country has a different custom.
    best regards

  4. I’ve ate them twice. The first time they weren’t fried long enough and the breading oozed off. They didn’t taste good that time. But the second time they were just right. Fried just crispy enough and the lemon juice really made the fishy taste with chicken texture, really good after a few drinks.

    Prank call;
    us: “Hi, do you have frogs legs?”
    them: “yes we do”
    us: “Stand behind the counter, no one will see them”

  5. Love this! Your presentation is beautiful through out the cooking lesson. Thank you for post this recipe it sound delishious. I’ve always wondered what frog legs tasted like and have heard people say they taste like chicken, but maybe that because they look similar to chicken legs? Mild tasting fish sounds much more reasonable of an answer. Blessings to you, Malinda

  6. No, I’ve never had frog legs. The only time I’ve seen frog legs is on the dissecting tray in biology class and they pinned back – OMG. I’ve tried some things in my day, but I dunno about doing frog legs. 🙂

  7. I’ve had frog legs several times in restaurants, but never thought about making them myself. I wonder whether any store near here sells them. I’ll have to look the next time I go shopping.

  8. Love this recipe..and the comments…Frogs? Of course, they are eaten here and not just the legs the whole caboodle either in a soup or BBQ…Available on every market either still croaking or ready prepared…Personally I haven’t cooked them I leave that to others but I do eat them 🙂 Have a great weekend Diane 🙂 x

  9. I’m not the biggest fan of frog legs. I agree they taste more like fish than chicken but, it’s like rubbery/chewy lol. You always seem to make everything look delicious though!

    • I was too and when my mom fried them, the heat caused the muscles to contract and the legs did small jerks in the pan. I thought it was so cool as a kid. She must have fried fresh legs because I can only find frozen ones now and they have never jerked.

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